Ham and Cheese Roll Ups

Ham and Cheese Roll Ups 

10 minutes prep; 4-8 hours to chill (or overnight) 

32 roll ups 

8 oz cream cheese room temperature 

½ teaspoon garlic powder 

1 cup cheddar cheese shredded 

2 tablespoons dill pickle relish 

4 tortilla shells (8 inches in size) 

½ pound deli ham 

Instructions 

In a large bowl, using a handheld mixer, beat the cream cheese with the garlic powder until it is light and fluffy. Stir in the cheddar cheese and pickle relish. Divide the cream cheese mixture evenly among the tortilla shells. Make sure it is spread all the way to the edges of the tortillas. Then evenly divide the ham slices. Roll up the tortillas and wrap tightly with saran wrap. Refrigerate for 4 to 8 hours (or overnight). Remove from the refrigerator, take off the plastic wrap, and slice. Cut the edges off the rolls. Then slice in half, then in half again and again to make 8 total roll ups from each roll. Serve or store in an airtight container for up to two days.

Chess Cake

Chess Cake 

18 servings 

9x13 pan 

1 package yellow cake mix 

2 eggs 

½ c butter, melted 

1 8 oz package cream cheese, softened

½ c butter, melted 

2 eggs 

4 c confectioner’s sugar 

Preheat oven to 325̊. Grease and flour one 9x13 pan. In a large bowl, mix together cake mix, 2 eggs, and ½ c melted butter. Put into prepared pan. In another bowl, beat cream cheese until smooth. Blend in ½ c melted butter, and 2 eggs. Gradually beat in the confectioner’s sugar. Pour over the crust mixture already in pan. Bake for 1 hour. Cool.

Marinated Vegetables

Marinated Vegetables 

3/4 cup vinegar (I used white) 

1 T water 

1 cup of sugar, maybe less 

½ cup of vegetable oil 

1 tsp salt 

1 tsp pepper 

1 16 oz can shoepeg corn, drained 

1 16 oz can green beans, drained 

1 16 oz can English peas, drained 

1 cup onions, chopped (I used red onion) 

1 cup green bell pepper, chopped 

1 2 oz. jar chopped pimento, drained. 

 Place marinade ingredients in a small saucepan, bring to a boil - let cool. Place remaining ingredients in a large bowl, pour sauce over vegetables when cooled, stir gently to mix. Cover and chill for several hours before serving. (I drained much of the sauce off before serving. Save the drained portion because you can add more vegetables and the sauce again to make more salad. It keeps for quite a while.)